Ahh! I’m taking advantage of the cooler fall weather with some comfort foods this week. I posted in this weeks menu that I was going to make beef stew. I’m actually not a huge fan of red meat, but I could eat beef stew all day…That sounds weird. Nonetheless, I was looking at two recipes and eventually created my own version – and it was amazing.
2lbs. stew meat
1/4 cup olive oil
1/2 cup gluten free flour blend (or regular white flour)
1.5 tsp salt (plus more to taste)
1/4 tsp black pepper (plus more to taste)
1 tablespoon dried parsley
dash of sage
1 package of onion soup mix
1 tsp chopped garlic (I use the pre-chopped stuff in the jar)
8 honey gold potatoes quartered (mine were smaller, use 4 if your potatoes are large)
1 onion chopped
4 large carrots chopped
1/4 cup tomato paste
1 tsp Worsestershire
2 cups beef broth
1/3 cup frozen peas
Chop potatoes, carrots and onion, season with salt and pepper, and set aside.
In a large zip top back mix flour, parsley, salt, pepper, sage and onion soup mix. Add your stew meat and shake until coated.
Heat oil on med-high heat in a large cooking pot, add your coated stew meat until browned. Add garlic and stir until fragrant. *I browned my meat in two separate pans so it would brown evenly.*
Add in potatoes, onion, carrots and tomato paste and stir until combined.
Pour in beef broth and Worcestershire. Bring to a simmer and reduce heat to low and let simmer for 3-4 hours. (This can all be thrown into the crockpot and cooked on low all day.)
A half hour before serving, add in your frozen peas and stir.
Serve with bread and butter.
This was so good. I was hoping it would last our family of four through leftovers the next day – but 3 of us had seconds so, it was a lofty goal.
Linking up with Home Matters & Full Plate Thursday.